About this recipe
These air fryer tortilla chips are the crispy, crunchy snack you didn’t know you could make at home—and in less than 10 minutes! This recipe is a healthier twist on the classic, using just a light coat of oil and your air fryer. No deep frying needed.
They’re perfect for salsa, guacamole, or turning into nachos and chilaquiles. I even use them to top my sopa de milpa or vegan tortilla soup. These homemade tortilla chips have been a total game-changer in my kitchen.
Why I love this recipe
- Crispy + light: They turn out perfectly golden and crunchy without all the extra oil.
- Super fast: Ready in under 10 minutes.
- Customizable: Season with chili powder, lime juice, cinnamon sugar—you name it.
- Better than store-bought: Fresher, crunchier, and you know exactly what’s in them.
Ingredient notes
- Corn tortillas: Choose fresh, pliable ones made only with masa harina, water, and lime. Avoid tortillas with added fats or preservatives.
- Oil: I like avocado oil spray, but olive or safflower oil works too. Avoid coconut oil—it changes the flavor.
- Salt: Kosher salt or sea salt is best.
Corn tortilla ingredients. Don’t forget to choose the best corn tortillas you can find and read the labels; some may contain additional fats, dough conditioners, or other ingredients.
Tortillas should only have masa harina, water, and a trace of lime.
How to Make Air Fryer Tortilla Chips
Basket-style air fryer
- Preheat air fryer to 400ºF.
- Cut tortillas into 6–8 wedges.
- Spray or brush lightly with oil and season with salt.
- Cook for 5 minutes, then shake the basket or flip the pieces with tongs.
- Cook 2–3 minutes more until golden and crispy.
Oven-style air fryer
- Remove and season to taste.
- Preheat air fryer to 350ºF.
- Place tortilla wedges in a single layer.
- Brush or spray with oil and sprinkle with salt.
- Cook 8–10 minutes, flipping halfway.
Home Cook to Home Cook Tips
- Don’t overcrowd: Work in batches for even cooking.
- Brush, then cut: If brushing instead of spraying, oil the tortilla first, then cut into wedges.
- Eat fresh: Best right after cooling, but they’ll last up to 3 days in a sealed container.
- Restaurant-style: Add a pinch of garlic powder or a squeeze of lime when they come out of the fryer.
Frequently asked questions
Flavor Variations
- Cheesy: Add nutritional yeast or finely grated parmesan after frying.
- Spicy: Dust with chili powder or cayenne before cooking.
- Zesty: Sprinkle with Tajín and lime zest after cooking.
- Sweet: Toss hot chips with cinnamon sugar.
How To Make Tortilla Chips In An Air Fryer
Equipment
- Airfryer
Ingredients
- 10 Tortillas
- 1 teaspoon vegetable oil I use cooking spray.
- 1 teaspoon Salt
Instructions
In a basket-style air fryer:
- Preheat your air fryer to 400°F.
- Cut your tortillas into 6–8 triangle wedges.
- Spray or brush lightly with oil and season with salt.
- Cook for 5 minutes, then shake the basket or flip pieces with tongs.
- Cook 2–3 minutes more until golden and crispy.
In an oven-style air fryer:
- Preheat to 350°F.
- Place oiled and salted tortilla wedges in a single layer.
- Air fry for 8–10 minutes, flipping halfway through.
- Remove and sprinkle with salt or seasoning of choice.
Notes
- What can I use as an alternative to cooking spray? A pastry brush would work great here. If you are brushing oil on the corn tortilla, oil first and then cut. It will be easier.
- How can I store them? After they have cooled down, store them in an airtight container in a dark, cool place.
- How long will they last? They last up to 3 days in the pantry. But they are so easy to make that I recommend making them every time you crave some chips and salsa.
- Batch tip: Double or triple the recipe, but cook in batches to keep chips crunchy.
- Serving ideas: Perfect with salsa, guacamole, nachos, or as a base for chilaquiles.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
- Latest Posts
I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I’d love to hear about you! Send me a DM on Instagram, and let’s talk all things food 🍽️✨